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Easy Rasta Pasta with Jerk Chicken Recipe

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4.2 from 3 reviews

This Easy Rasta Pasta Recipe with Jerk Chicken is a flavorful Caribbean-inspired dish combining tender, spiced jerk chicken with creamy cheese sauce and colorful bell peppers. Ready in just 45 minutes, it’s a perfect blend of spicy and savory flavors served over al dente penne pasta for a comforting yet vibrant meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1.5 pounds chicken breasts, boneless and skinless, cut into 1-inch cubes
  • 3 tablespoons jerk seasoning (divided)

Vegetables and Aromatics

  • 1 large onion, sliced
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 3-5 cloves garlic, minced

Sauce and Pasta

  • 3 tablespoons butter (divided)
  • 1 ½ cups chicken broth
  • 1 cup heavy cream
  • 1 ½ cups Monterey Jack cheese, freshly grated
  • 16 ounces penne pasta (dry)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Season the Chicken: In a large bowl, toss the cut chicken pieces with 2 tablespoons of jerk seasoning until evenly coated to infuse the meat with bold Caribbean flavors.
  2. Cook the Chicken: Heat 2 tablespoons of butter in a dutch oven or large pot over medium heat. Add the seasoned chicken and cook for 5-7 minutes until the chicken is just cooked through and no longer pink inside. Transfer to a bowl and set aside to prevent overcooking.
  3. Sauté Vegetables: In the same pot, add the remaining 1 tablespoon of butter. Sauté the sliced onion, red and green bell peppers over medium heat for 4-5 minutes until the onions turn translucent and soften.
  4. Add Garlic and Seasoning: Stir in the minced garlic and the remaining 1 tablespoon of jerk seasoning. Cook for an additional 1-2 minutes to develop the aromatic base of the sauce.
  5. Prepare the Sauce: Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream, stirring everything together. Bring the mixture to a boil, then reduce to a simmer and cook for 5-8 minutes while stirring occasionally, until the sauce thickens slightly.
  6. Add Cheese and Finish Sauce: Remove the pot from heat and stir in the grated Monterey Jack cheese until melted and fully incorporated creating a creamy and rich sauce.
  7. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well using a colander.
  8. Combine Pasta and Sauce: Add the drained pasta to the pot with the jerk chicken sauce. Toss gently to combine and coat the pasta evenly with the creamy jerk sauce.
  9. Garnish and Serve: Sprinkle with red pepper flakes and fresh parsley if desired for a pop of color and a touch of heat. Serve immediately for best flavor and texture.

Notes

  • Be careful not to overcook the chicken to keep it tender and juicy.
  • If you prefer a milder dish, reduce the amount of jerk seasoning or omit the red pepper flakes.
  • Monterey Jack cheese gives a smooth melt, but you can substitute with mozzarella or cheddar if preferred.
  • Fresh parsley adds freshness but can be omitted if not available.
  • Cook pasta just until al dente to maintain a nice texture when mixed with the sauce.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean

Find it online: https://dishiary.com/easy-rasta-pasta-with-jerk-chicken-recipe/